Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Cook steak as before, then set aside. This fabulously simple way to prepare steak makes for a delicious meal for all beef - and onion - lovers! It goes well with creamy mashed potatoes and a green salad.

Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce using 22 ingredients and 25 steps. Here is how you cook that.

The ingredients needed to make Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce:

1. Take fresh thyme
2. Take white onions
3. Take rump steak
4. Take shallots
5. Take smoked bacon lardons
6. Get button mushrooms
7. Make ready garlic
8. Get bay leaf
9. Make ready carrots
10. Get celery
11. Prepare french red wine
12. Take chicken stock
13. Get brandy
14. Make ready bouquet garni
15. Take dijon mustard
16. Get wholegrain mustard
17. Prepare large potatoes
18. Take cheddar cheese
19. Prepare double cream
20. Take whole milk
21. Make ready butter
22. Take corn flour

Succulent steaks, a garlicky sauce and golden tatties make for a winning combination in this To make the dauphinoise, mix together the milk, cream, garlic, thyme and bay leaf in a large saucepan and Remove and leave to rest. Spoon the sauce over the steaks on the plates. Serve with the potato wedges and raw spinach, or with pan-fried plum tomatoes (cooked alongside the steak) and Top tip for making Steak with mustard jus. Cook onion wedges with potato wedges, if you like.

Instructions to make Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce:

1. preheat oven to 180°F
2. slice the potatoes thinly on a mandolin if you have one
3. parboil the sliced potatoes for 5 minutes
4. simmer 300ml of the double cream with the milk and add 2 chopped cloves of garlic and the wholegrain mustard
5. season the cream to taste and remove from the heat. add half the cheese and some thyme
6. layer the potatoes in a deep baking tray with some of the cheese between each layer and finally use the remaining cheese to top the potatoes.
7. put the potatoes in the oven for 40 minutes being careful not to burn the top
8. finely chop one of the onions along with the celery.
9. chop 2 cloves of garlic and thinly slice the carrot slightly on an angle
10. peel the shallots and clean the mushrooms
11. In a heavy pan fry the lardons until browned and crispy, add the chopped vegetables, garlic, thyme and dijon mustard
12. fry for ten minutes then add the stock, wine and bouquet garni
13. reduce the sauce by half on a simmer for at least half an hour
14. chop the remaining onions and fry with some thyme in butter for half an hour being careful not to brown
15. after half an hour add 100 ml of the remaining cream to the onions then blitz to a fine puree with a hand blender or food processor
16. season the steak liberally with salt and black pepper
17. mix the cornflour in a little cold water until it dissolves then add to the wine and stock
18. fry the steak on a heavy griddle or pan for five minutes on each side in some butter and olive oil
19. leave to rest for at least five minutes
20. add the resting juices to the stock and wine
21. time to plate up
22. put a thick line of the onion puree on a white plate
23. using a round pastry cutter put a round of the potato at the end of the line of the onion puree
24. liberally drizzle the sauce around the puree with plenty of lardons, mushrooms and carrots
25. put the steak alongside the puree and enjoy

Steak SaladEat Smarter. apple cider vinegar, softened butter, leaf lettuce, chervil, parsley and. Wholegrain mustard is the preferred choice as it also adds some texture to the gravy. As well as sausages, thick onion and mustard gravy is also the perfect sauce for many meat dishes including roast meats or poured into a Yorkshire pudding. This post will show you the easiest way to cook a rump steak, so that it's perfect every time. Peel and halve the red onion.

So that’s going to wrap it up with this exceptional food rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!